Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 2 garlic cloves, crushed

  4. 2 1/2 cups cooked brown Calrose medium-grain rice

  5. 100g gluten-free shaved ham, chopped

  6. 2 x 125g cans corn kernels, drained, rinsed

  7. 2 tablespoons chopped chives, plus extra to serve

  8. 1 cup grated tasty cheese

  9. 3 eggs, lightly beaten

  10. Salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a 20cm frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.

  2. In a large bowl, combine onion mixture, rice, ham, corn and chives. Season to taste. Preheat grill on high.

  3. Spray the same cleaned frying pan with oil and heat on medium. Add rice mixture, gently pressing down using back of spoon to smooth surface. Sprinkle with cheese. Pour the egg evenly over rice mixture in pan. Cook for 8-10 minutes, loosely covered with foil or lid, until base is golden brown.

  4. Place pan under grill. Grill for 4-5 minutes, until just set and golden brown. Cool for 10 minutes. Cut into wedges and sprinkle with extra chives. Serve with salad.

  5. Top tip To save time, use 90 second microwavable brown rice or quick cooking rice that has already been par-boiled.

  6. For more delicious gluten free recipes, see this week's Woman's Day (on sale May 4).


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